Whether hard-boiled or beautifully painted: at Easter, eggs are virtually everywhere in this country. However, anyone handling raw eggs should take care: pathogens that pose a health risk can adhere to and under the shell, particularly Salmonella and Campylobacter. “These are bacteria that can cause headaches, stomach ache, nausea, vomiting and diarrhoea in humans,” says Dr Istvan Szabo, Head of the National Reference Laboratory for Salmonella at the Federal Institute for Risk Assessment (BfR). In the latest episode of the BfR science podcast “Risiko kompakt”, Szabo explains which population groups are particularly at risk – and which simple hygiene rules offer protection in everyday life and when blowing out Easter eggs.
